A collection of vegetarian/vegan food supremacy

False Morel Risotto

Recently I ate false morels first time in my life. My co-worker had found lots of them and she gave me a small box of boiled false morels. I used them for a mushroom risotto, which was great. About a week later I was at my grandparents’ summer cottage and found some false morels myself. I picked them, boiled them three times in lots of water and made a creamy sauce. False morels are delicious, but they must be prepared properly, because they’re very poisonous when they’re raw.

Peel and chop the shallots and garlic cloves. Coarsely chop the mushrooms. Fry/sauté the mushrooms in oil on a frying pan and meanwhile prepare the risotto. Heat couple of tbsp oil in a pot and sauté the shallots and garlic until soft and translucent. Add the rice and sauté couple of minutes. Add the wine and stir until it’s absorbed. Add a ladleful (1 dl) broth and simmer until it’s absorbed. Keep adding broth and stir often until the rice is done (it takes maybe 15-20 minutes). Remove from the stove and stir in (freshly ground black) pepper, parsley, margarine and mushrooms, and salt if needed. Cover with a lid and let sit about two minutes before serving.